I have never really liked American style Swiss cheese all that much, but I have a little Swiss in my family history so I wanted to try this style of cheese. For the most part I used the "baby swiss" recipe off Cheesmaking.com located here
. However, I am never one to use a recipe exactly so I did my best to fudge it up by putting a veritable smorgasbord of cultures in this poor cheese. There is likely a microbial war of epic proportions going on! Anywhoo, this is the biggest cheese I have made so far and it was a lot of fun (6 gallons of milk, 3 raw 3 P&H, weight of 6lb 9oz). I am really looking forward to the aging process with this one as I have never done a Propionic make before. Everyone keep your fingers crossed.